Hearty & Spicy Chili
Heart & Spicy Chili
Prep time: 20 minutes
Cook time: 60 minutes
- 1 lb 93% lean ground beef
- 1 cup chopped white onion
- 3 cloves garlic, minced
- 1 cup finely diced red bell pepper
- 1 (15.5 oz) can of rinsed and drained kidney beans
- 2 (14.5 oz) cans no salt added diced tomatoes
- 1 tablespoon tomato paste
- 2 tablespoons Chili Powder
- 2 teaspoons Ground Cumin
- 1 teaspoon Garlic Powder
- 1 teaspoon Red Chili Pepper Flakes*
- Salt and ground black pepper to taste
- 2 oz Cabot Vermont 50% Reduced Fat Sharp Cheddar or Cabot Pepper Jack Cheese, grated (about ½ cup)
- Fresh cilantro sprigs
- Chopped red onion
- Light Sour Cream
- Heat a large heavy skillet over medium-high heat; add beef and cook, breaking up with spoon, until cooked through.
- Add fresh onion, fresh garlic and red bell pepper and cook for 3 to 4 minutes longer.
- Add beans, diced tomatoes, tomato paste, chili powder, cumin, garlic powder, and red chili flakes, stirring to combine. Cover and cook on low heat for 30 minutes to 1 hour, or longer in a slow cooker if desired.
- Season with salt and pepper. Serve in bowls topped with grated cheese and other garnishes.
*If you prefer less spice, reduce the red chili flakes to ½ teaspoon.
Per serving: Calories 360, Total Fat 15g, Saturated Fat 6g, Cholesterol 60mg, Sodium 560mg, Carbohydrates 30g, Dietary Fiber 10g, Protein 24g
Make it a Meal: Serve with a crispy green salad and whole wheat tortilla on the side.
Talking Points: Some chili recipes don’t call for beans, but beans add a lot of nutrition to each serving. Kidney beans are legumes, which are considered part of both the vegetable and the protein food groups. They are also a good source of complex carbohydrates, folate and iron and are also low in fat.
*Recipe brought to you by Cabot